Is it the groceries, the garden or the beach? Which one gets my attention today? Do you think I’m going to let the groceries get me— never? But the garden?
The garden keeps me from the beach.
Each morning I peruse the yard picking up stray papers, sticks, mini-branches from critters frolicking the night before—and this is an urban neighborhood. I notice the daises need water, the tomato plant is thriving, and pull out the hose.
Pulling out the hose, my nightgown gets muddy, my bare feet wet and dirty.
Dirty is about dirt—and gardening is about dirt—but the sandy fresh beach calls, with a lawn chair and a book, a tablet to write on, a page to draw on.
I love the spray in the early dawn and proceed to wet down the pavement, for the walker, joggers, mothers with babies, mailman— to refresh the pavement and cool their feet. Spray the lavender, give fresh water to the petunias, night blooming jasmine; every second gulping the fragrance of their fresh blooms.
Satisfied, I wipe off the lounge chair, pour another cup of coffee and think of moving…
I moved. And now I’m packing for a road trip to Montana.
Spicy Slaw for the Bar-B-Que.
1 pound package Classic Shred Coleslaw Mix
1 ¼ cup shredded carrots, break into smaller pieces
1 cup canned pineapple pieces sliced, save juice*
⅓ cup Nokano Original Seasoned Rice Vinegar
2 tablespoons Canola or Grapeseed oil
1 tablespoon and 1 teaspoon Wasabi Powder, mix per directions
1 tablespoon Pineapple juice*
½ tablespoon Sea salt
In a large bowl empty shredded Cole slaw mix. Remove any oversize pieces. Add shredded carrots mix together. Set aside.
Cut pineapple chunks into quarters add to coleslaw mix and carrots.
In measuring cup whisk, Rice vinegar, Wasabi paste, oil, Sea salt, pour over cole slaw mixture and mix well.
Refrigerate for ½ hour to 2 hours plus. Depending on how soon you need it! The longer the more the flavors blend.